Chilaquiles Recipe

I really liked this dish. While there were a lot of tortillas, I have some suggestions to make it lighter. You can cut the tortillas into strips using a pizza cutter, spray them with cooking spray, and bake until crispy. I also enjoy Salsa Verde, so you could try using green enchilada sauce instead. One large can would be just right for 30 tortillas.

I enjoyed trying out this recipe. I made a few adjustments based on feedback from other reviewers. I used butter-flavored spray on three whole wheat flour tortillas (since that's what I had) and baked them until they were crispy. In a pan, I cooked a whole chopped onion until it was soft and golden, then added the eggs and the tortillas cut into strips. I also incorporated some leftover enchilada sauce and salsa into the mix. Once the eggs were almost done, I included some chopped cooked chicken breasts and shredded cheese on top, covering the pan to finish cooking. The result was absolutely delicious.

The original recipe was just okay, but with a few modifications, it became a 5-star meal for our family. I used 8 to 10 corn tortillas and about 1/3 cup of oil for frying them. After draining the tortillas, I added chopped red bell pepper, onion, and jalapeno to the leftover cooking oil and cooked them for 5 minutes. Then I added beaten eggs and some homemade chili paste for extra flavor. After adding the corn tortillas back in, I topped everything with plain tomato sauce (without water to keep some crunch), garlic powder, and cooked on low for 5 minutes. I finished by adding regular cheese and cotija cheese, then covered for another 5 minutes. Next time, I plan to serve it with refried beans as others have suggested.

I made this dish with half the amount of tortillas and found that reducing the salt by half next time would be beneficial. I first fried the tortillas and then sautéed onions and garlic in the same pan before adding the tortillas and eggs. For the tomato sauce, I combined an 8oz can of tomato sauce with 3 tablespoons of chili powder and half a teaspoon each of cumin and oregano. This recipe filled a 12-inch skillet perfectly.

I love ordering chilaquiles when I go out for brunch, so it was a delightful experience to recreate this dish at home. Following the recipe instructions, I was able to achieve a dish bursting with flavor and delightful layers of texture. Nothing beats the combination of crispy fried tortillas and gooey melted cheese.

I followed this recipe, but instead of corn tortillas, I used crumbled tortilla chips. I often opt for plain tomato sauce with added hot sauce to suit my taste preferences. I include sliced fresh jalapenos (without seeds and pith) and salsa from a jar or can. I use whatever cheese I have on hand.

I absolutely loved this recipe! The only modification I made was using chipotle chilies for some extra heat and flavor - and it was perfect.

Great experience.

For those who prefer using Mexican cheese instead of jack cheese, you can substitute Queso Oaxaca for the jack cheese.